French culinary terms

FRENCH CULINARY TERMS

APERITIF [apay-rit-eef] a drink served before a meal to stimulate the appetite.

BIER [beer] beer

CAFÉ [caffay] coffee

CAFÉ AU LAIT [ caffay oh lay] coffee with milk

CAFÉ CRÈME[ caffay crem] coffee with cream

CHOCOLAT CHAUD [shoh-koh lah shoh] hot chocolate

CIDRE [sider] cider; nonalcoholic fresh apple drink

CITRON PRESSE[ see-tro-pre-she] lemonade

EAU[oh] waterEAU MINERALE [ oh me-neh-rahl] mineral water

BOUDIN NOIR [ booda(n) nwa] black pudding; sausage made from pig’s blood

BOUILLABAISSE [ boo-ya-bayss] rich Provençal stew of fish mussels etc. Simmered with herbs

BOUILLON [ boo-y-o(n)] meat or vegetable broth

BRIOCHE [ bree-osh] light soft roll made from yeast dough with eggs and butter

BOCHETTE [bro-shett] skewer on which pieces of meat are cooked

CACAHUATÉS [kah-ka-wet] peanut

CANARD [can-ar] duck

CARTE [ kahrt] menu

CÉLERI [ sel-ree] celery

CERISE [se-reez] cherry

CHAMPIGNON [sham-pin-yawn] mushroom

CHATEAU BRIAND [shat-oh-bree-ond] tender thick fillet steak

CHACUTERIE [shah-ku-te-ree] processed meat

CHOU [shoo] cabbage

CHOUX FLEUR [shoo-flur] cauliflower

CHOUX DE BRUSSELS [ shoo-brusel] Brussels sprout

CITRON [se-tro] lemon

CORNICHON [korn-ee-sho(n)] pickled small cucumber

CRÊPE[krep] very thin pancake cooked on both sides , usually filled and rolled up when served.

COQUILLE [coh-kee] shell

COURGETTE [koor-zjet] zucchini

COQUILLE SAINT [ coh-kee san] scallop served cooked in a creamy sauce

CREVETTES [ kruh-vet] shrimps

• CROISSANT [ kwa-sahn] crescent shape roll

CRUDITES [ kroo-di-tay] bite-sized pieces of vegetables served as an appetizer

ECREVISEES [ eh-kruh-vees] crayfish

ENDIVES [endeev] endive

ENTRECÔTE [ahn-truh-coat] rib steak of beef

• ÉPINARDS [ ay-peenard] spinach

ESCARGOT [ess-car-go] snail

ESCALOPE DE VEAU [ ess-cal-op duh voh] thin slice of boneless meat

• FARCI [farsee] stuffed

FLAN [fla] baked custard

FOIE [ fwah] liver

FRAISE [ frez] strawberry

FRITE [freet] fried

• GLACON [ glah-so] ice cube

MARTINI [ mahr-te-nee] cocktail

LIMONADE [ lee-mo-nahd] drink made from lemon

LAIT [lay] milk [oh lay] with milk

• JUS DE FRUIT [ zhoo duh fruit] fruit juice

• VIN BLANC [vahn blahn] white wine

SODA ORANGE [ so-dah-o-razh] orange flavored softdrink

THE [te] tea

THE AU CITRON [te-oh si-tro] tea with lemon

VIN [vahn] wine

• VIN ORDINAIRE [van awrdee-ner] –Ordinary Wine • VIN ROSE [van roh-zay] – Rose Wine

• ARTICHAUT [ arti-show] artichoke• ASPERGE [ ah- sprerrzh] asparagus

• AGNEAU [anyo] lamb• AIL [ahyuh] garlic

• VIN ROUGE [ van roozh] red wine• ABRICOT [ah-bree-koh] apricot

• ANANAS [ah-nah-nah] pineapple• ANCHOIS [an-shwah] anchovy

• AUBERGINE [oh bear-zjeen] eggplant• BABA AU RHUM [bah-bah-oh-rom] sponge cake

soaked in rum sauce

• BEIGNET [bay-nyay] fritter is any kind of food coated in batter and deep fried.

• BETTERAVE [be-travh] sugar beets

• BEURRE [ burr] butter• BISCUIT [bess-kwee] cookies, crackers

• BAGUETTE [bah-ghet] long thin loaf of bread• BECHAMEL [ bay-sha-mel] sauce made by

adding milk to a roux

• BOUEF [burf] beef• BON BON [bo-bo] candy

• GRILLADE [gree-yahd] broiled meat• HARICOT [ arry-cot] bean

• HUITRES [ ooee-truh] oyster• JAMBON [zjom-bo(n)] ham

• HOMARD [oh-mahr] lobster• HUILE [ooee] oil

• GATEAU [gah-toe] cakes• GLACE [ glahs] ice cream

• FROMAGE [ from-ahje] cheese• FRUIT S DE MER [frooee duh mair]seafood

(literally “fruit of the sea”)

• MACEDOINE [mass-ay-dwaan] diced fruit or vegetables

• MAIS [mah-ees] corn

• MIEL [myel] honey• MOUTARDE [moo-tard] mustard• MOUTON [moo-to] mutton

• NAVET [ na-vay] turnip• OUEF [ erf] egg

• OUEF MOLLET [ erf moll-lay] soft boiled egg• OUEF AU PLAT [ erf oh plah] fried egg• OUEF BROUILLES [erf brooh-yeh] scrambled

eggs

• PAIN [pa(n)] bread• PAMPLEMOUSSE [ pa-pluh-moos] grapefruit• PANÉ [ pan-ay] fried in breadcrumbs

• PATE DE FOIE GRAS [pa-tay duh fwah grah] liver goose or duck paste

• PATISSERIE [pat-ees-er-ee] pastry cake• PÊCHE [paysh] peach

• PETIT POIS [ put-ee pwah] pea; literally “little peas”

• PETIT FOUR [put-ee foor] small fancy cake or biscuit

• POIVRE [pwahv-ruh] Pepper• POMME [pom] apple

• POMME DE TERRE [pom duh tair] potato• PORC [ por] pork• POTAGE [ pot-ahzj] soup• POULET [ poo-lay] chicken • RAGOÛT [ rag-oo] stew

• RAISIN [re-se sec] raisins• RATATOUILLE [rata-too-wee] Provençal

vegetable stew containing tomatoes, onions, eggplant, capsicums, and zucchini, flavored with garlic and pepper

• RIZ [ree] rice• RÔTI [roh-tee] roast meat (rôti de boeuf)

• SALADE [sall-ahd] salad• SCUCRÉ [ soo-kray] sugar• TARTE [tart] pie• TOMATE [to-maht] tomato• VEAU [ voh] veal• VINAIGRETTE [ vi(n)-an-gret] mixture of oil

and vinegar or lemon juice used to dress salad• VOLAILLE [voll-eye-yuh] poultry